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Pancake pie filled with fruit

Cooking recipes / Top Picks / Pies

9 servings
55 min

Apples - 3 pcs., Pears - 1 pc., Butter - 60 g, Sugar - 3 tbsp., Vanilla sugar - 0.5 tsp., Cinnamon - 0.5 tsp., Chicken eggs - 3 pcs., Powdered sugar - 100 g., Salt - to taste, Pancakes ready - 16 pcs.

To prepare pancake pie with apple and pear filling, we prepare the necessary products and bake pancakes.

We start preparing the filling and cut off the skin from the fruit with a knife, then cut out the cores so that the total weight of the peeled fruits is about five hundred grams.

Cut the peeled apples with a pear into a medium cube.

Put chopped fruits in a pan heated on a stove, adding forty grams of butter.

Pour about three tablespoons of sugar into the fruit pan.

Add half a teaspoon of vanilla sugar and half a teaspoon of cinnamon to the pan.

Stirring caramelize the fruit for about two minutes and remove the pan from the stove.

We put a plate with pre-cooked pancakes on the table.

Put one tablespoon of fruit filling on each pancake.

We fold pancakes with filling, focusing on the width of the selected shape and carefully roll into a roll.

Fold the cooked pancake rolls in layers in a suitable form, greased with a small amount of butter.

Separate the protein from the yolk into a deep bowl, breaking three eggs at room temperature.

Add a little salt to taste to the egg white bowl and beat the mixer to light peaks.

Pour one hundred grams of icing sugar into a bowl.

We continue to beat the proteins with icing sugar at the maximum mixer speed until dense peaks.

Pour the pancake rolls laid out in three layers over the top with the juice remaining from the fruits.

We lay out the cooked meringue on top of pancake rolls.

We level the meringue layer and send the mold to an oven heated to one hundred and seventy-five degrees for twenty minutes.

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